SQUASH CALABACITAS
A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.
Provided by HAWAIIAN_MOMMA
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g
CALABACITAS CASSEROLE WITH POLENTA AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.
CALABICITAS (SQUASH) CASSEROLE
Make and share this Calabicitas (Squash) Casserole recipe from Food.com.
Provided by benze
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy skillet, saute the onion, garlic, and zucchini in oil. discard the garlic. Mix in drained corn, chopped chiles, and salt. Cover tightly and heat through. Mix in cheese and serve.
- There is also another way to use above ingredients but with a little flour and a cup of either canned or whole milk added to the mixture. Sprinkle with breadcrumbs and bake.
- 350 degrees for 20-30 minutes. I like this one best.
Nutrition Facts : Calories 207.4, Fat 8.3, SaturatedFat 1.3, Sodium 37, Carbohydrate 33.6, Fiber 5.4, Sugar 8.7, Protein 6.1
CALABACITAS (SOUTHWESTERN SQUASH SAUTE)
There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!
Provided by Acerast
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
- Add the garlic and saute about 2 minutes more.
- Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
- Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
- Stir in the cilantro and heat until just heated through.
- Season with salt and pepper; serve.
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